Sicilian Escarole with Chick Peas and Caramelized Onions

Greens, chick peas, and caramelized onions are some of my favorite things. This dish has a nice sweetness to it, but also a nice kick from the red pepper flakes. Brian said he will definitely be requesting this again, which he doesn’t says a lot since, like me, he loves trying new things. Win.

Sicilian Escarole with Chick Peas and Caramelized Onions
Recipe by Just the Tip / Inspired Ezra Pound Cake
Serves 4 as a side dish (add more chick peas for a main dish!)

Here’s what I used:

  • 1 head escarole, trimmed and bruised leaves discarded
  • 2 tbsp olive oil
  • 2 medium red onions, halved and thinly sliced
  • 1 packet truvia (or 1 1/2 tsp sugar)
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup golden raisins
  • kosher salt and freshly ground black pepper
  • 1 can low sodium chick peas, plus 1/3 cup canning liquid reserved

Here’s what I did:

  1. Fill the sink with water and wash the trimmed escarole well. Drain and dry and coarsely chop.
  2. Heat the oil over medium heat in a large sauce pan. Add the onions and cook, stirring often, until golden, about 15 minutes. Stir in the sugar, and continue cooking until the onions are golden brown, about 5 minutes.
  3. Add the raisins, escarole, and crushed red pepper flakes. Cook, tossing the escarole occasionally, until the leaves are tender, about 5 minutes. Season with salt and pepper to taste.
  4. Add in the chickpeas and the reserved canning liquid. Simmer for a few minutes and taste for seasoning.

3 thoughts on “Sicilian Escarole with Chick Peas and Caramelized Onions

  1. Question: What brand of chickpeas do you use?

    The last few times I’ve made something with canned chickpeas, their texture was awful… mealy and yucky not soft and smooth. Do you have a trick to finding good ones?

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